The Spanish Dish We&re OBSESSED With
Recipe Overview
Overview
Patatas Bravas is a beloved Spanish dish that showcases the beauty of simple ingredients transformed into something extraordinary. The process begins with the careful preparation of the potatoes, where the choice of Yukon gold or russet varieties ensures a fluffy interior and crispy exterior. The secret to achieving that coveted crunch lies in the addition of baking soda to the boiling water, which breaks down the potato’s surface, allowing for a starchy slurry to form that enhances crispiness.
The accompanying salsa bravas sauce is where the magic truly happens. Starting with sautéed onions and garlic, the base is enriched with sweet or smoked paprika, adding depth and warmth. The incorporation of tomato paste and puree intensifies the flavor, while a splash of vinegar balances the heat. Blending the sauce to a smooth consistency ensures it clings beautifully to the potatoes, creating a delightful experience in every bite.
For an extra touch, the recipe suggests serving the potatoes with a homemade aioli, which adds a creamy richness that complements the spicy sauce perfectly. This dish is not just a side; it can stand alone as a satisfying main course or be paired with grilled meats for a heartier meal. Whether you’re hosting a tapas night or simply craving something delicious, Patatas Bravas is sure to impress with its bold flavors and satisfying textures.
Recipe Details
Steps & Tips
Peel and small dice one medium-sized yellow onion.
Add 2 tablespoons of olive oil to a pan and turn the heat to medium.
Add the onions and season with coarse salt, then sauté for 5 minutes until lightly brown.
Lower the heat to low and sauté for 10 minutes, stirring occasionally.
Smash and finely mince four garlic cloves.
Cut off the stem of one red jalapeno, slice it in half, and remove the pith.
Tip: If you love spice, keep the pith in the jalapeno.
Add the diced jalapeno to the onions and sauté for 3 to 4 minutes.
Stir in the minced garlic and cook until fragrant, about 30 to 45 seconds.
Add 1 tablespoon of sweet or smoked paprika and toast for 30 to 45 seconds.
Tip: Toast paprika for 30 to 45 seconds to enhance its flavor.
Stir in 1 tablespoon of tomato paste and cook for 3 to 4 minutes.
Add 1 cup of tomato puree and cook for 2 to 3 minutes.
Pour in 2 cups of chicken or vegetable stock and cook for 6 to 8 minutes.
Add 2 teaspoons of cherry vinegar and season with salt and pepper.
Tip: Cherry vinegar can balance the heat in the sauce.
Transfer the sauce to a blender and blend until smooth.
Boil a big pot of water over high heat.
Peel 3 pounds of golden Yukon potatoes.
Cut the potatoes in half and then into four slices.
Salt the boiling water to season the potatoes.
Add 1 and 1/2 teaspoons of baking soda to the water.
Tip: Using alkaline water helps achieve crispy potatoes.
Tip: Air drying potatoes after boiling helps them crisp up.
Add the potatoes to the boiling water and cook for 7 to 8 minutes.
Remove the potatoes from the water and let them air dry for 3 to 4 minutes.
Transfer the potatoes to a bowl and season with coarse salt and freshly cracked pepper.
Coat the potatoes in 3 to 4 tablespoons of avocado or olive oil.
Tip: Mixing the potatoes until they look pasty helps them brown beautifully.
Transfer the potatoes to a parchment-lined sheet tray and spread them out.
Bake in the oven at 425°F for 20 minutes.
Flip the potatoes and return them to the oven for an additional 20 to 25 minutes.
In an immersion blender, add two egg yolks, one grated garlic clove, and lemon juice.
Slowly drizzle in one cup of olive or avocado oil until emulsified.
Tip: If the aioli is too thick, thin it out with a little water.
Plate the potatoes in a mini cast iron skillet, top with salsa bravas and aioli, and garnish with parsley.
Tip: For added sustenance, top the dish with marinated and grilled steak.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Patatas Bravas translates to 'brave potatoes' and is a popular Spanish tapas dish.
- •The addition of baking soda to the boiling water helps achieve a crispy texture on the potatoes.
- •Salsa Bravas is traditionally made with tomatoes, paprika, and garlic, creating a rich and flavorful sauce.
- •Serving Patatas Bravas with aioli adds a creamy contrast to the spicy sauce.
